bitter gourd sabji /karela sabji/kaipekia upperi
Bitter gourd sabji is made by very few people because of its bitterness. It is for this reason, that I tried this sabji with jaggery in it. Now I do make it often. In my opinion combination of menus makes the lunch or dinner perfect. I always make this as a side dish & goes well with main dish of Saambar/Dal/Palak Dal /yellow or white pumpkin or even with curd curry.
Cooking Time
20min
Prep Time
15 min
Serves
3
Categories
Dinner
Lunch
Poriyal
Side Dish
Cuisines
Indian
Ingredients
Main Section
white onions
2
unit/count
Medium size
salt
1
tsp
water
1
cup
jaggery
2
tbsp
Use grated jaggery.Increase or decrease quantity as per your taste.
bitter gourd
500
gms
turmeric
1
tsp
red chilli powder
1
tsp
oil
2
tbsp
Step 1
Wash the bitter gourd & cut it into small pieces. Boil it in water alongwith 1/2 tsp turmeric & red chilly powder. By the time it is half cooked the water should have completely evaporated from the bitter gourd
Step 2
Next, take a kadai, put oil & saute onions for a minute, add 1/2 tsp turmeric & red chilly powder & saute again for a minute, add half cooked bitter gourd, 1 tsp salt into it & cook it with closed lid.
Step 3
After 5-10 minutes open the lid & saute & cook till it is dry & completely cooked. This sabji will have a fried look. Finally add grated jaggery & saute for a minute. Your bitter gourd/karela/kaipaka sabji is ready to be served as a side dish with rice.
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